I couldn’t find the actual Suadero cut short notice so I got some brisket, cut it up, salted it heavily overnight, and confited it at 180F for 4 hours and the crisped it up on the plancha. I don’t own a choricera yet. Served with homemade white corn tortillas (that masienda black masa harina), salsa verde cruda with eoazote and some refried Chico blancos with the Manteca from the pan.
by AnnualEmu3723